Hearty Tomato Basil Soup
Nothing says home like a warm bowl of creamy tomato soup topped with cheddar cheese on a cold winter day. The canned stuff is woven into the fabric of American childhood, alongside the melty grilled cheese sandwich to dunk into it. This delicious tomato basil soup recipe harkens back to those days while also satisfying your adult taste buds and offering fresh ingredients and no added sugar.
In our tomato basil soup recipe, we use fresh produce instead of canned tomatoes and dried basil. We also include grass-fed heavy cream to make it creamy, which pumps up the saturated fat content of the soup. (For a dairy-free version, check out our Creamy Tomato Soup with Coconut Curry or swap the cream for full-fat coconut milk.) The star of the show is the sweet Roma tomato, lightly salted and roasted to perfection. We also add a touch of umami with a tablespoon of tomato paste and Kettle and Fire Mushroom Chicken Bone Broth to take this tomato soup recipe over the top.
Tomato paste specifically concentrates the umami flavor, making it a vital component in the best homemade tomato soups and sauces. Mushrooms are also a source of natural umami, which is why we don’t just use any old chicken broth in this tomato soup recipe. We’re including rich Kettle and Fire chicken and mushroom bone broth to elevate our soup from good to great.
For a uniform consistency, use a high-powered blender for the final step. If you prefer a chunkier soup, use a food processor or immersion blender. The one change in directions if you choose to use an immersion blender is to slowly add the broth as you blend in your large pot with tall walls. Doing this will make that process much easier.
This delicious comfort food will satisfy even the pickiest of palates. Rich and creamy, hearty and satisfying, double this great recipe and you’ll be enjoying it all week long. Serve this bowl of love alongside a roast chicken from the grocery store or a fancy grilled cheese for an easy weekday meal.
Hearty Tomato Basil Soup
Nothing says home like a warm bowl of creamy tomato soup topped with cheddar cheese on a cold winter day. This hearty tomato basil soup recipe harkens back to those days while also satisfying your adult taste buds and offering fresh ingredients and no added sugar.
- 2 ½ pounds Roma tomatoes could also use plum tomatoes
- 2 ½ teaspoon salt
- 1 1/2 tbsp avocado oil or extra virgin olive oil
- 1 large yellow onion chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups Kettle & Fire Mushroom Chicken Bone Broth
- ½ teaspoon apple cider vinegar
- ½ cup grass-fed heavy cream or full-fat coconut milk
- ¼ cup fresh basil leaves minced, plus more for garnish
- OPTIONAL: Freshly ground black pepper shredded cheddar or grated parmesan cheese
Heat oven to 375°F.
Cut fresh tomatoes in half and place cut-side up on a baking sheet. Season with ½ teaspoon of salt and drizzle with 1 teaspoon oil. Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling.
While the tomatoes cook, prepare the onion and garlic cloves.
In a large saucepan over medium heat, warm 1 tablespoon oil. Add onions to the saucepan and saute until almost translucent, then add garlic. Reduce heat and stir until garlic is aromatic and softened, 3 to 5 minutes. Transfer the roasted tomatoes, onions, and garlic to a food processor or blender and blend on high for 2 minutes.
Return the tomato mixture to the saucepan over medium heat.
Add the tomato paste, broth, apple cider vinegar, cream, and basil. Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes. Turn off the heat.
Ladle tomato soup into bowls and add basil and optional black pepper and cheese toppings. Serve piping hot.